Quiche perfect for summer dish
Quiches are very versatile and can be eaten warm or cold, and served with a salad and crusty bread.
Spinach and feta quiche
Shortcrust pastry is traditionally used for the base of quiches. Here we have an oatmeal crust which is high in fibre and gives more crunch.
Ingredients
Pastry
175g rolled oats
50g plain flour
50g butter, cut into small cubes
3 tbsp cold water
2 handfuls dried beans or uncooked rice
Filling
200g frozen spinach, drained
2 large eggs, beaten
300ml reduced-fat milk
75g feta cheese, cut into small cubes
25g Parmesan cheese
Salt and pepper to taste
Method
1 To prepare the pastry, place the oats and flour in a food processor and blend until the mixture resembles flour. Add butter and whiz until it looks like coarse breadcrumbs. With the motor running, add the water and pulse until the dough forms a ball. Wrap the dough in cling film and refrigerate for at least 30 minutes.
2 Preheat oven to 200C/180C fan/Gas Mark 6.
3 Roll the dough out on a floured surface and place in a 22cm loose-bottomed quiche tin. Trim the edges. Prick the pastry with a fork.
4 Place a sheet of greaseproof paper over the pastry and pour in enough beans or rice to cover the bottom in an even layer.
5 Bake for 15 minutes.
6 Meanwhile, prepare the filling by combining all the ingredients except the Parmesan in a large jug.
7 Take the pastry out of the oven, and remove greaseproof paper and beans/rice. Place the tin back into the oven for another 5 minutes. Remove and set aside. Lower the oven to 190C/170C fan/Gas Mark 5.
8 Pour the filling into pastry case, and sprinkle with Parmesan.
9 Bake for 25-30 minutes or until golden. Let the quiche stand for 5 minutes before serving.
Nutritional info per 100g: 177kcal, 742kJ, 7.4g protein, 9.2g fat, 17.2g carbohydrates, 1.7g fibre
Quiche Lorraine
This French pie used to be filled with a cream and egg custard to which bacon was added. Cheese was a later addition.
Ingredients
Pastry
125g plain flour
125g wholewheat flour
75g butter, cut into cubes
8 tbsp ice cold water
2 handfuls dried beans or uncooked rice
Filling
125g back bacon, cut into small dice
375ml reduced fat milk
2 eggs, lightly beaten
75g cheddar cheese, grated
Freshly ground black pepper
Method
1 Place the flour and butter into a food processor, pulse until the mixture resembles coarse breadcrumbs. With the motor running, add the water until the dough forms a ball. Wrap the dough in cling film and refrigerate for at least 30 minutes.
2 Fry the bacon in a non-stick pan for a couple of minutes. Drain and set aside.
3 Preheat the oven to 200C/180C fan/Gas Mark 6.
4 Roll the dough out on a floured surface and line the 22cm loose-bottomed quiche tin. Trim the edges. Prick the bottom of the base with a fork. Place a sheet of greaseproof paper over the pastry and pour in enough beans or rice to cover the bottom in an even layer.
5 Bake for 15 minutes.
6 Meanwhile, prepare the filling by combining all the ingredients except the cheddar in a large jug.
7 Take the pastry out of the oven, and remove greaseproof paper and beans/rice. Place the tin back into the oven for another 5 minutes. Remove and set aside. Lower the oven to 190C/170C fan/Gas Mark 5.
8 Pour the filling into pastry case and sprinkle with cheddar.
9 Bake for 30 minutes or until golden. Let the quiche stand for 5 minutes before serving.
Nutritional information per 100g: 213kcal, 889kJ, 9.5g protein, 12g fat, 17.7g carbohydrates, 1.1g fibre